- 1kg assorted tender new season root veg: carrots. radishes, beetroot - all colours - turnips, salad/new potatoes
- 2tbsp butter - melted
- 2tbsp miso paste (barley preferably or soya)
- 2tbsp maple syrup
- To serve: sea salt, crumbled cream or feta cheese, young sage leaves, parsley, chervil or mix herbs
It was an honour to welcome Rose Prince to cook at our Guest Chef Stand at our Summer Festival this year. This miso glazed roots number was awe-inspiringly inventive and will be a key part of our repertoire for the duration of the summer and beyond. Serve it as a side dish with roasted meats (Rose suggested pork) or on a big platter as part of a delicious summer lunch.
‘You can do this recipe in a pan as we did at the Daylesford Summer Festival, blanching all except the radishes first, but it is a little easier and more successful using the oven.’
METHODDIFFICULTY: Easy 20 MINS
Preheat the oven to 190ºc. Line a baking sheet with baking parchment.
Cut the vegetables into bitesized pieces – or if they are ‘baby’ leave them as they are.
Place the vegetables on the baking sheet and brush with melted butter.
Bake until the vegetables are part cooked – tender but a little firm in the centres.
Meanwhile add the miso and maple syrup to the remaining butter and simmer together for no more than a minute to make a thick glaze.
Remove the par-baked vegetables from the oven and brush with the glaze. Return the vegetables to the oven and bake until the vegetables are cooked through and golden brown in places.
Eat warm, with the cheese (optional) crumbled over the surface and the leaves sprinkled on top. Season with the sea salt, if you think it needs it.